How to Carve a Mango (and Not Turn It Into Mush!)
First You Take a Mango...
Yes indeed, you will need a mango to perform this cunning culinary stunt, as well as a sharp paring knife. A filleting knife will work to - maybe better - but for our demo I'm using a simple IKEA paring knife. The mango should firm but not hard - with some give in the skin when you squeeze it. So you don't get arrested for squeezing every fruit in the market I recommend buying a supply of nearly ripe (hard) mangos and let them ripen in your fruit basket at home. If the mangos "go soft" don't fret. The preparation technique I espouse will work, but naturally, it will be messy. For color, I like using a fruit that is at least half red, though ripe green or yellow mangos are tasty as well.
The First Cut
Take the mango and stand it up on your cutting board. Slice into the mango on the skinny part of the mango down to the seed, and slice from the top to bottom and around the circumference of the fruit in a continuous slice.
...Now Slice Into Thirds
Now cut three evenly spaced slices, again down to the seed from top to bottom on the "flat" side of the mango.
...Peel The Skin
Take your knife and use it to peel under the skin. Try to get it right up under the skin and not cut a lot of the fruit in the process - like peeling an apple or potatoes.
Continue peeling until two of the three thirds are skinned, leaving the last third with skin on until you've cubed the fruit.
...Cube the Fruit
Now cut one inch slices perpendicular to the lengthwise cuts made previously. After you've cubed the fruit, take your knife and cut under the cubes, slicing as close to seed as possible. Put the cubes in a bowl or dish.
After you've peeled and cubed the final third, you should have half a mango, cubed and cleaned right down to the seed, with very little fruit left on the seed, and the juice intact in the mango - and not all over the cutting board or counter top!
Put the mangos in a bowl or dish and enjoy the smiles!